Crispy Polenta Wedges
INGREDIENTS
- 1 block ready-made polenta, cut into wedges
- 3 tbsp olive oil
- 1 sprig rosemary, chopped
- Sea salt
- Black pepper
NUTRITION
Per serving
270
Calories
4g
Protein
36g
Carbs
11g
Fats
METHOD
1
Heat the oven
Preheat oven to 230C with the tray inside.
2
Toss
Brush the wedges all over with oil. Sprinkle with rosemary, salt and pepper.
3
Roast
Lay on the hot tray and roast for twenty minutes, turning halfway, until deeply golden and crisp.
4
Serve
Best served immediately while the crust is at its crispest.
VEG.ARMY TIP
A handful of grated vegan parmesan in the last five minutes builds an extra savoury crust.
